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Raspberry Mint Cheesecake
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Raspberry Mint Cheesecakes

Raw, Vegan and gluten-free raspberry and mint cheesecakes with cashew cream frosting! This recipe uses 2 x 4" spring form pans or 1 x 8".
Author Crystal Bonnet

Ingredients

Crust

Mint Filling

  • 1 cup cashews soaked for 2 hours and rinsed
  • 1/2 can full fat coconut milk in fridge overnight and coconut water drained
  • 1/3 cup coconut oil
  • 1/3 cup fresh mint
  • 2 tablespoons agave
  • 1 tablespoon lemon juice
  • 1 teaspoon chlorella powder optional for color
  • 10 drops peppermint essential oil or flavor extract
  • dash of salt

Raspberry Filling

  • 1 cup cashews soaked for 2 hours and rinsed
  • 1/2 can full fat coconut milk in fridge overnight and coconut water drained
  • 1/3 cup coconut oil
  • 1/3 cup fresh raspberries
  • 2 tablespoons agave
  • 1 tablespoon lemon juice
  • 1 teaspoon red beet powder powder optional for color
  • 10 drops raspberry flavor extract optional
  • dash of sat

Cashew Cream Icing

Instructions

Crust

  • Place almonds and oats in the food processor and process until a flour forms and set aside in a bowl.
  • Place dates in the food processor and process until chunks remain.
  • Add almond/oat flour including the rest of the ingredients and process until a dough forms. This dough will not form into a ball but will stick together when pressed firmly.
  • Line the bottom of 2 x 4" spring form pans with parchment paper or 1 x 8" spring form pan.
  • Place dough in the bottom and press firmly with hands or a spoon.
  • Place in freezer to set while making the filling.

Filling

  • Make the Raspberry and Mint filling separately.
  • Place all ingredients in a high speed blender and blend until smooth.
  • Pour filling on top of crust and set in freezer while making the other flavor.
  • Once the other flavor is made pour ontop and fill pan until full.
  • Place in freezer for 4 hour to set.

Cashew Cream Icing

  • Place all ingredients in a blender and blend until smooth.
  • Add a little bit of water as needed to blend.
  • Remove cheesecakes from freezer and spread icing on or use a pastry bag to be creative!

Notes

Remove cheesecakes from freezer 1/2 hour before serving.